Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
1 hr 25 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Cut around the stems of the peppers (reserving the stem caps), remove the seeds, wash and drain the peppers. Set aside.

Heat the oil in a large saute pan, add the onions and pine nuts and saute until onions are soft and golden, 10 to 15 minutes, seasoning with salt to taste. Add the rice, and saute for 5 minutes. Stir in tomatoes and cook a minute longer, then add the currants, mint, sugar and nutmeg. Add the hot water and lemon juice, adjust seasonings, and bring to a boil. Cover and simmer over low heat until all the liquid is absorbed, about 10 minutes. Remove from heat and let rice stand for 5 to 10 minutes to cool.

Preheat oven to 350 degrees.

Stuff the peppers loosely with the rice mixture, and close them with the reserved caps. Place stuffed peppers side by side in a baking dish and drizzle with olive oil. Add a little water to the baking dish, cover and bake for 30 to 40 minutes, or until peppers are tender and rice is fully cooked, adding more water to dish if needed. Squeeze lemon juice over the peppers and serve warm or room temperature with remaining lemon wedges.

IDEAS YOU'LL LOVE

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Stuffed Mushrooms

Recipe courtesy of Food Network Kitchen

Ketchikan Stuffed Mushrooms

Recipe courtesy of Robert Irvine

Onion-and-Pepper Pork Chops

Recipe courtesy of Food Network Kitchen

Lemon Pasta-Stuffed Zucchini

Recipe courtesy of Food Network Kitchen

Stuffed Peppers

Recipe courtesy of Dwain Matelski

Stuffed Peppers

Recipe courtesy of Food Network Kitchen

Stuffed Peppers

Recipe courtesy of Laura Calder

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking